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Soft Pretzels Baking Soda Bath

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Reason for Soft Pretzels Baking Soda Bath

Boiling the dough causes it to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance.

Why pretzels are boiled before baking?

Read here (Fine Cooking) for the full story about “Baking Soda and Pretzels”

A pretzel, from dialectal German pronunciation, standard German: Breze and French / Alsatian: Bretzel) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in a wide range of shapes.

Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other seasonings are cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

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3 Soft pretzels with sesame seed on a wooden brown board

Soft Pretzels Baking Soda Bath

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  • Author:
  • Prep Time: 30 minutes
  • Bake Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x
  • Category: Bread Recipes


The aroma of freshly baked yeasty goods is so appealing especially as an early morning bake.


Units Scale
  • 1 1/2 cups Warm Water
  • 1 Tablespoon Sugar
  • 2 Teaspoons Salt
  • 1 Package Active Dry Yeast
  • 4 1/2 cups Bread Flour
  • 2 Tablespoons Butter (melted)
  • Vegetable Oil (for the pan)
  • 10 cups Water (for boiling)
  • 2/3 cup Baking Soda
  • 1 egg (beaten for brushing)
  • Pretzel Toppings (seeds etc)


  1. Combine the warm water, sugar, salt, and yeast in the mixing bowl.
  2. Allow it to sit for 5 minutes until the yeast starts to foam and bubble.
  3. Add the flour and butter and mix at a low speed till combined.
  4. Mix on a medium speed for 10 minutes until the dough is smooth and pliable.
  5. Remove from mixer and place in a lightly greased dish.
  6. Cover and allow it to rise in a warm space for 45-50 minutes until doubled in size.
  7. Bring the water and baking soda to a boil in a pot.
  8. Portion the dough into 8 pieces and roll out each piece into a rope.
  9. Shape and place on a baking sheet.
  10. Drop the pretzels into the baking soda bath for 30 seconds.
  11. Drain and place back on the baking sheet.
  12. Brush with the beaten egg, sprinkle the toppings on.
  13. Bake at 180C for 15 minutes until dark brown.
  14. Serve and enjoy!!


  • Serving Size: 1
  • Calories: 349
  • Sugar: 2
  • Sodium: 5679
  • Fat: 7
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 61
  • Fiber: 2
  • Protein: 11
  • Cholesterol: 31
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12 thoughts on “Soft Pretzels Baking Soda Bath”

  1. Saved and Pinned! These pretzels look incredible. So soft and perfectly golden brown on top. And I absolutely love how you made this an easy to follow recipe. Definitely giving this recipe a go!

    • Hi Leena, Thank you so much for visiting and your comment and your kind comment. When you do make this, please will you be so kind as to give this recipe a rating and review as it’s always so helpful for others to see when somebody else made it and how they found a recipe, and how it turned out for them.


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